Peanut Butter Pie with Fudge Topping
1 Cup graham cracker crumbs
1/4 Cup butter, softened
1/4 Cup sugar
8 oz cream cheese, softened
1 Cup plus 2 tablespoons powder sugar
2 tablespoons butter, softened
1 tablespoons vanilla extract
1 Cup peanut butter
1/2 Cup chilled whipping cream
1/2 Cup whipping cream
6 ozs semisweet chocolate, chopped
Generously butter 9-inch pie pan. Mix all crust ingredients in medium bowl. Press mixture evenly in pan. Refrigerate 1 hour.
For filling, best with electric mixer – cream the creamed cheese and peanut butter in large bowl until well blended. Add 1 Cup powdered sugar and butter - beat until fluffy. Beat cream in medium bowl until soft peaks form. Gradually add remaining 2 tablespoons powdered sugar and vanilla and beat to stiff peaks. Fold 1/3 of cream into peanut butter mix to lighten. Gently fold in remaining cream. Spoon into crust. Refrigerate until firm, about 3 hours.
Make topping - bring cream to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Cool to lukewarm. Spread topping over pie. Refrigerate until firm – about 3 hours. Cover.